Meal Type: Brunch, Desserts, Snacks, Treats
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegetarian
Cooking Time: Under 30 minutes
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegetarian
Cooking Time: Under 30 minutes
Prep: 10 mins
Cook: 15-20 mins
Yields: 12 hot cross buns
Looking for a Low FODMAP, gluten, dairy and dried fruit free hot cross bun for Easter? Then look no further! Bursting with aromatic spices you've come to love in a hot cross bun, these moist buns are perfect with a cup of tea. Once you've perfected these, you can get creative with different flavour combinations, such as adding some chopped dark chocolate. Making them for someone who can tolerate dried fruit, add half a cup of raisins in for a fruity treat.
Imperial
Metric
Ingredients
Hot Cross Buns
- 4 eggs, beaten
- 1 banana, mashed
- 2 tbs maple syrup
- ¼ cup coconut oil
- 1 tsp vanilla extract
- Zest from 1 orange
- Zest from 1 lemon
- 2 cups (6.7 oz) almond flour
- 3 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ground ginger
- ½ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Cross
- 3 tbs (1.2 oz) almond flour
- 2 tbs (1 oz) corn flour
- 1 ½ to 1 ¾ tbs water
Method
Hot Cross Buns
- Pre-heat your oven to 350F.
- Pour in all of the wet ingredients into a large bowl, and mix until well combined. Add the remaining ingredients and mix until well combined.
- Grease a muffin tray. Spoon mixture evenly into each muffin hole. Place in the oven for 10 minutes.
Cross
- Meanwhile, mix together all ingredients for the cross. Scoop into a small piping bag fitted with a small nozzle. At the 10 minute mark, quickly pull the muffin tray out of the oven and pipe crosses over each bun. Return to the oven to cook for a further 5-10 minutes, or until a skewer inserted in the middle of them comes out clean.
- Cool in the tray for 5 minutes before moving to a cake rack to finish cooling.
To Serve
- These are delicious served slightly warm. If you can tolerate butter, they are even more delicious with some butter spread over them. They are best eaten on the day they are made. Keep any leftovers in the fridge and reheated before serving.
Note
- For a chocolate twist, add 1/2 cup 100% chocolate chips to the batter before baking.
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These look delicious! At what point is maple syrup allowed on the Bi-Phasic Diet? The copy of the SIBO BiPhasic diet that I have says maple syrup is to be avoided until further notice. Does “until further notice” mean that these items can be added in eventually at the discretion of patient and doctor? Thank you for any insight here. (And I plan on making these!) .
Hi Denise
These are Low FODMAP Hot Cross Buns so they’re not 100% compliant to the Bi Phasic Diet. You can easily substitute maple syrup for honey if you prefer that.
Many people can tolerate maple syrup, so you might like to try it out and see how you do with it.
Rebecca
Hi Rebecca!
What can I substitute for the corn flour for the cross topping? My son can’t tolerate corn in any format.
Thanks so much!!!
Jennifer
Hi Jennifer
You can use almond or coconut flour. The consistency will be different though.
Alternatively, you can leave the crosses off.
Rebecca
I haven’t purchased your cook book because I can’t use nuts. If there a way to sub coconut flour for Almond Flour. I’d love to have your book. So beautiful. Thanks, Norma
Hi Norma
Yes, you can substitute a non-nut flour that you can tolerate. You will need to experiment with quantities and may need to add extra liquid, because coconut flour is a lot more absorbent than almond flour.
Kind regards
Rebecca